Description
My brother gave this recipe to me and we love it. If you are on a low-carb diet, this is awesome. Serve with refried beans and Mexican rice for a delicious meal. This is also great with chicken and green enchilada sauce mixed with sour cream.
Ingredients
- 4 medium fresh poblano peppers
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 clove garlic, minced
- 1 pound lean ground beef
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- salt and ground black pepper to taste
- 4 thin slices shredded Cheddar cheese
- slice shredded Monterey Jack cheese
- 1 (15 ounce) can enchilada sauce (such as Hatch®)
- aluminum foil
- ¼ cup grated Cheddar cheese
Instructions
- Turn a gas stove burner to high. Hold poblano peppers directly on the flame with a pair of tongs and turn until skins are charred. Let peppers cool. Leaving peppers as close to whole as possible
- remove skins
- seeds
- membranes
- and stems.
- Heat olive oil in a large skillet over medium heat; stir in onion and garlic. Cook and stir until onion is soft and translucent
- about 5 minutes. Add ground beef; cook and stir beef in the hot skillet until browned and crumbly
- 5 to 7 minutes. Mix in chili powder
- cumin
- salt
- and pepper.
- Preheat the oven to 350 degrees F (175 degrees C).
- Place peppers in a nonstick casserole dish. Insert a slice of Cheddar cheese and a slice of Monterey Jack cheese into each pepper. Spoon some ground beef mixture into each pepper. Place the remaining beef on top of the peppers
- and cover with enchilada sauce. Cover with aluminum foil.
- Bake in the preheated oven for 15 minutes. Remove the foil and sprinkle shredded Cheddar cheese on top of the peppers. Bake until peppers are bubbly and fragrant
- another 45 minutes.
Prep Time: 20 mins
Cook Time: 1 hr 20 mins
Total Time: 1 hr 40 mins
Servings: 4